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Broccoli Rice Casserole
Redondo

Broccoli Rice Casserole

A creamy, cheesy, and comforting broccoli rice casserole made with fresh broccoli, tender rice, and a luscious cheese sauce. Perfect for weeknight dinners or holiday gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Main Dish, Side Dish
Cuisine: American
Calories: 561
Ingredients Equipment Method Notes

Ingredients
  

  • 5 cups broccoli florets, cut small
  • 3 cups cooked white rice
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 1/4 cups milk
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 2 1/2 cups cheddar cheese, shredded, divided
  • 3 oz cream cheese, softened
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Equipment

  • 9×13-inch baking dish for baking casserole
  • saucepan for making roux
  • Mixing bowl for tossing rice and broccoli

Method
 

  1. Preheat oven to 350°F and grease a 9×13-inch baking dish.
  2. Boil broccoli florets for 2 minutes, then rinse under cold water. Drain well.
  3. Melt butter in a saucepan, stir in flour, and cook 2 minutes. Slowly whisk in milk and seasonings. Simmer 4 minutes until thickened.
  4. Remove from heat, stir in 1 ½ cups cheddar and cream cheese. Season with salt and pepper.
  5. Toss broccoli and rice with cheese sauce. Transfer to baking dish.
  6. Top with remaining 1 cup cheddar and bake 30–35 minutes until golden and bubbly.

Notes

Use fresh broccoli for the best texture. If using frozen broccoli, thaw and pat dry before adding. Add a crunchy topping like panko or crushed crackers for extra texture. Store in the fridge up to 5 days or freeze for 1 month.